Ultimate Seafood Stuffed Shells

Ultimate seafood stuffed shells are one of those dishes I love to make when I want something rich, elegant, and indulgent. The jumbo pasta shells are packed with a creamy mixture of seafood and cheese, then baked in a luscious sauce until bubbly and golden. It’s a comforting recipe that feels like a special occasion meal but is simple enough to enjoy on any weeknight.

Why You’ll Love This Recipe

I adore this recipe because it brings together the best of pasta and seafood in one dish. Here’s why it always makes me happy to serve it:

1. The filling is creamy, cheesy, and loaded with seafood flavor.

2. It’s a great make-ahead dish—I can prep it earlier and bake it when ready.

3. It feels fancy but uses simple ingredients I can find anywhere.

4. The jumbo shells make for a fun, hearty presentation that always impresses.

5. It’s versatile—I can use different seafood depending on what I have.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 20 jumbo pasta shells

• 1 pound shrimp, peeled, deveined, and chopped

• 1 cup lump crab meat

• 1 cup ricotta cheese

• 1 cup shredded mozzarella cheese (divided)

• 1/2 cup grated parmesan cheese

• 1 egg, lightly beaten

• 2 cloves garlic, minced

• 1 tablespoon fresh lemon juice

• 1 teaspoon Old Bay seasoning (or paprika)

• Salt and pepper, to taste

• 2 cups Alfredo sauce (store-bought or homemade)

• Fresh parsley, chopped, for garnish

Directions

1. I cook the jumbo shells in salted water until just al dente, then drain and set aside.

2. In a bowl, I mix together shrimp, crab, ricotta, half the mozzarella, parmesan, egg, garlic, lemon juice, Old Bay, salt, and pepper until well combined.

3. I pour 1 cup of Alfredo sauce into the bottom of a greased 9×13-inch baking dish.

4. I stuff each shell with the seafood mixture and arrange them in the baking dish.

5. I pour the remaining Alfredo sauce over the shells and sprinkle with the rest of the mozzarella cheese.

6. I cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Then, I remove the foil and bake another 10 minutes until the cheese is melted and golden.

7. I garnish with parsley before serving.

Servings and timing

This recipe makes about 6 servings. It takes around 1 hour total:

• Prep time: 25 minutes

• Cook time: 35 minutes

Variations

I like to change things up depending on what I’m craving:

• For a lighter version, I use a tomato-based marinara sauce instead of Alfredo.

• I swap crab and shrimp for scallops or lobster when I want to make it extra luxurious.

• For a spicy kick, I stir in red pepper flakes or a dash of hot sauce into the filling.

• If I want more veggies, I add spinach or sautéed mushrooms to the stuffing.

Storage/Reheating

I keep leftovers in the fridge for up to 3 days, stored in an airtight container. To reheat, I cover with foil and warm in the oven at 350°F (175°C) until hot, adding a little extra sauce if needed. These shells also freeze beautifully—before baking, I cover tightly and freeze for up to 2 months. When ready, I thaw overnight in the fridge and bake as directed.

FAQs

Can I make these seafood shells ahead of time?

Yes, I often assemble the dish earlier in the day, cover it, and keep it in the fridge until ready to bake.

What seafood works best for this recipe?

I like shrimp and crab, but lobster, scallops, or even white fish can work just as well.

Do I have to use Alfredo sauce?

No, I sometimes use marinara or a blush (tomato cream) sauce for a different flavor profile.

Can I freeze stuffed shells?

Yes, stuffed shells freeze really well. I recommend freezing them before baking for the best results.

What sides go well with seafood stuffed shells?

I usually serve them with a fresh green salad and garlic bread to balance out the richness.

Conclusion

Ultimate seafood stuffed shells are one of my favorite recipes when I want a meal that’s hearty, comforting, and a little indulgent. The creamy seafood filling, tender pasta shells, and rich sauce make every bite satisfying. Whether I make it for a family dinner or a special gathering, this dish always earns compliments and disappears quickly.

Print